Executive Chef Jobs in Phoenix, IL

About The Position

Requirements

• Minimum 3 years of experience as an Executive Chef in a high-volume industry-leading concept, with 10 years of culinary experience in established restaurants and catering companies.
• ServSafe and Food Safety Handler certifications required.
• Strong financial and computer skills; has experience working with and an understanding of P&Ls and budgeting.
• Possess a passion for culinary excellence with incredible skill to create exciting and accessible new dishes, appropriate for the venue’s concept.
• Ability to work a flexible schedule to accommodate business levels.
• Proven ability to direct staff clearly and concisely while positively influencing employee behavior and performance.
• Maintains openness and willingness to learn new techniques and improve abilities.
• Think quickly, multitask, and adapt to changing situations while maintaining the highest quality of product and other established standards.
• Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required cooking equipment.
• Skilled in direct interaction with guests.

Nice To Haves

• Certificate or degree in Culinary Arts preferred.

Responsibilities

• Lead and cook by example and provide guidance to all team members. Ensure kitchen operations are established and can run smoothly and efficiently in your absence.
• Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards.
• Coordinate training activities for kitchen and back-of-house associates to meet service level standards.
• Hire, train, and mobilize kitchen and service teams with precision to provide impeccable service to our guests.
• Determination of purchasing specifications and budgetary allotments for all menu items.
• Prepare operational reports and analyses setting forth progress, adverse trends, and make appropriate recommendations for success.
• Maintain complete knowledge of and compliance with all company policies, service procedures, and standards, including Health Department regulations; always maintain excellent kitchen hygiene conditions.
• Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies.
• Make periodic and regular inspections at events to observe the quality of food preparation and service, food appearance, cleanliness, and sanitation of production and service areas, equipment, and employee appearance.

Benefits

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match
• Annual performance bonus based on level, as well as individual, company and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts
• Relocation assistance
• Temporary housing assistance